In this recipe, we will be cooking two separate dishes at once in the pressure cooker. The black eyed peas cook on the bottom of the pot while the the sweet potatoes cook above the peas in a steamer basket. The liquid from the peas is enough to cook the sweet potatoes and everything is done cooking at the same time. Brilliant!

Serve the peas on top of the sweet potatoes and top with a bit of greek yogurt. If you want to make this vegan, swap the yogurt out with balsamic vinegar.

A couple notes on the ingredients –

• The black eyed peas are high in fiber making them heart healthy. They are also low calorie and low fat. Use dried black eyed peas in this recipe – you can find them in the supermarket with the rice and other dried beans. You’ll soak them 8 hours or overnight for this recipe. Soak some extra black eyed peas and freeze them for future recipes – 1 cup of dried beans will equal 2 cups of soaked beans and is equal to one 14-16 ounce can of black eyed peas.
• Harissa is a fiery and garlicky North African hot chili pepper paste. I found a small jar of it at Trader Joe’s, so it’s becoming pretty easy to find in regular supermarkets. It pairs well with the coriander, caraway, and cumin seeds called for in the recipe.
• If you don’t have harissa, coriander, caraway, or cumin seeds in your pantry, feel free to eliminate any that you are missing. You can substitute in a chopped jalapeño pepper for the harissa. Powdered versions of the spices will work in a pinch, also – just skip step 2 and add the powdered spices at the end of step 3 with the garlic.